Cape Ann Chowder

Thin this clam chowder with a little milk, if necessary, after adding the tofu.

Step: 1

In a small saucepan over medium heat, combine clams and their juice, and extra clam juice. Bring to a boil, then remove from heat and set aside.

Step: 2

In a large saucepan over medium heat, melt butter. Cook onions and thyme in butter until onions are soft. Whisk in flour all at once to form a paste, cook 1 to 2 minutes more. Whisk in clam mixture. Stir in potatoes, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. (At this point the soup can be cooled and stored for later use, if desired.)

Step: 3

Puree tofu in a blender or food processor until smooth. Stir into soup and heat through. Season with salt and pepper.

Per Serving: 1072 calories; protein 71.9g; carbohydrates 74.3g; fat 52.8g; cholesterol 281.1mg; sodium 856.2mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.